Persimmon-glazed chicken and vegetable pancakes – Food & Home Magazine

Ingredients

• CHICKEN
• 2 large persimmons, roughly chopped
• 10ml (2 tsp) honey
• 2,5ml (½ tsp) crushed garlic
• 2,5ml (½ tsp) light soya sauce
• 2,5ml (½ tsp) rice vinegar
• 30ml (2 tbsp) brown sugar
• 10ml (2 tsp) Worcestershire sauce
• 5 chicken breasts, skinless and deboned
• salt and freshly ground black pepper, to taste
• PANCAKES
• 45ml (3 tbsp) cornflour
• 180ml (¾ cup) cake flour
• a pinch of salt
• 250ml (1 cup) water
• 3 eggs
• butter, for frying
• 4 persimmons, peeled and thinly sliced
• 250g carrots, julienned
• 250g (about 8) baby cucumbers, julienned
• 4 whole spring onions, julienned
• fresh coriander
• 250ml (1 cup) Hoisin sauce